Chicken Pot Pie Soup

This is a fun dinner idea courtesy of Noble Pig. I love the classic chicken pot pie and I’m also a fan of soup so why not combine the two into a satisfying and delicious chicken pot pie soup. This dish features all of the best parts of a pot pie: tender chicken, crisp vegetables and a creamy sauce which in this meal, serves as the basis for the soup. And to complete the fun you even get a crust in the form of a crispy puff pastry biscuit.

I’ve made this soup using boneless, skinless chicken breasts. If you prefer, you can also use precooked chicken. If you go this route, simply cut or shred the chicken into bite sized pieces and add it to the broth along with the corn, peas and cream. I like to make the soup ahead of time then add the peas and corn to the broth while it is reheating. You can prepare and bake your puff pastry during this time as well.

CHICKEN POT PIE SOUP

One puff pastry sheet, thawed

1/2 teaspoon thyme

1/2 teaspoon sweet paprika

4 tablespoons butter

1 medium yellow onion, diced

3 medium carrots, peeled and sliced

3 celery stalks, diced

1 leek, diced

1/4 cup all-purpose flour

1-1/4 cups red potatoes, scrubbed and diced

2 boneless, skinless chicken breasts, cubed

4 cups low sodium chicken broth

2 tablespoons dry sherry

1-1/2 teaspoons dried sage

3/4 teaspoon kosher salt

1/8 teaspoon ground nutmeg

1/2 cup frozen corn

1/2 cup frozen peas

1/4 cup heavy cream

Defrost the puff pastry by allowing it to sit at room temperature for one hour. Alternatively you can let the puff pastry defrost in the refrigerator over night.

Melt the butter in a large soup pot set over medium.

Add the onion, carrots, celery and leek and cook until softened, about 5 minutes.